Persian-Style Grilled Aubergine Salad With Mustard Dressing

So, we’ve gone from hardly any salads on my blog to three in a few months or so. And during winter, too! Forgive me if it all seems crazy…

However, one thing I have wanted to create more of is Persian food. Amir is part-Iranian (he’s Iranian / French / English), and he always cooks us the most mouth-watering, comforting Persian cuisines.

I love the combination of flavours in Persian cooking, and the ingredients are always so beautiful – pistachios, pomegranates, mint, aubergine.

Anyway, the other day, we had a few aubergines to use up before the end of the week. I was wondering what to create, when I suddenly thought: “yes! I’ll make a Persian style salad!” and voila…this Grilled Aubergine Salad was born.

The salad is packed with ingredients common in Persian cuisine, but with my own plant-based twist – cannellini beans for added fibre, and quinoa for complete proteins.

I also decided to dress it with Amir’s favourite salad dressing – a light, simple mustard vinaigrette.

The result is this delicious salad!

It’s packed with colour and goodness, but also has plenty of flavour and texture too (the key to a great salad, in my opinion!). It’s also comforting, thanks to the warm aubergine and quinoa, but you can enjoy this during the lighter summer months, too.

Anyway, I hope you enjoy this as much as I do!

Happy cooking!

Sam x

Persian-Style Grilled Aubergine Salad With Mustard Dressing

Ingredients:

Serves 2

1 tbsp olive oil

One large aubergine, cut into strips length-ways (I used a mandolin)

5 large handfuls spinach

1 large handful rocket

1/2 large cucumber, finely chopped

Handful parsley, finely chopped

Handful mint, finely chopped

1/2 400g tin cannellini beans, drained

100g cooked quinoa (hold or cold)

1/2 cup pomegranate arils

Small handful pistachios, finely chopped

For the dressing –

3 tbsp olive oil

1.5 tbsp apple cider vinegar

Dijon mustard, to taste (I add about 1 tsp)

Salt and pepper, to taste

Method:

Start by making your grilled aubergine. Using a pastry brush, brush your aubergines with the olive oil. Season with salt and pepper. Place under a hot grill (I actually used my hot plate) and grill until softened and browning. Set aside, covering with kitchen roll to keep warm if desired.

Make your salad by tossing together all ingredients until well combined. Whisk together the dressing ingredients, then drizzle over your salad.

Serve the salad in individual bowls, topped with slices of the grilled aubergine.